HACCP

HACCP - Hazard Analysis and Critical Control Points - is a system of self-control, internationally recognized, designed to prevent the occurrence of potential hazards during several food handling operations, storage and transportation of food.

HACCP is a system suitable to any company in the food chain and is based on seven principles:

  1. Hazard analysis
  2. Determination of critical control points (CCPs)
  3. Establishment of critical limits for each CCP
  4. Establishment of monitoring procedures for CCPs
  5. Establishment of corrective actions to be taken when a CCP is outside the critical limits
  6. Establishment of a record keeping system to record these principles and its evaluation
  7. Establishment of verification procedures to demonstrate the effectiveness of HACCP system

HACCP is a mandatory implementation system since January 1, 2006, after the issuance of the Regulation (EC) 852/2004 of the European Parliament and the Council on 29 April 2004, concerning the food safety mandatory to all companies operating in the stages of food production, processing and distribution, being only excluded the primary production.

 

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Pedro Falcato

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